rn Make puff pastry in vol au vent shape and keep it for 15 min at 200 degrees in the oven. In parallel chop all the vegetable nicely and keep it aside along with chicken mince. Heat olive oil in a pan and add chopped vegetables, saute them until they turn golden brown. Now add the chicken mince to the vegetables and cook until chicken is nicely cooked. Add some white flour to it and cook some more time by adding chicken stock and half of fresh cream. Once done, add the seasoning and take it out. Fill the cooked mix in the puff pastry, add some more thick cream on the top and some Parmesan cheese. Put it back again in the oven for few min until golden colour surfaces on the top.rnrn Make light tomato sauce and add on the plate as in the recipe picture. Place the vol au vent on the top and garnish with fried basiland balsimic reduction.rn